Pickled leeks and eggs adorn the kitchen counter.We are seasonal eaters, for the most part.  One of the facets of that is that we have seasonal “treats.”  Fall brings smoked chicken, squash, lots of apple cider.  Summer treats include corn on the cob and tomatoes.  Spring is the season of asparagus, leeks/ramps, and pickled eggs.  To that end, my counter is decorated right now with jars of pickled leeks, and the eggs Rachel helped me pickle yesterday.

This time of year, hens are reveling in the fresh grass and warm sun of spring.  They celebrate by laying lots of eggs.  On my “bucket list” is incubating eggs, and that’ll use up the excess, but for now we enjoy pickled eggs.  It’s an easy process.  This recipe has a few more ingredients, but it has the child seal of approval:

1) Hard boil the eggs.  A glug of vinegar helps make fresh eggs peel better.

2) Cool the eggs in cold water.

3) While you’re peeling the eggs, bring to a boil:

  • 1 c. apple juice
  • 1 1/2 c. cider vinegar
  • 4 peeled garlic cloves
  • 1 tsp. ground cloves
  • 1 Tbsp. dry mustard
  • 3 Tbsp. soy sauce

IMG_47794) Put peeled eggs into jars (canning jars work well).  Pour hot brine over the eggs till they are covered.  Place lids tightly on jar.

5) Chill for 24 hours.

Eggs should keep for several weeks.